Once we understand where a restaurant’s emissions come from, we work with them on key factors with the goal of completely eliminating their greenhouse-gas emissions: a ZeroFoodprint.

Operational improvements

We work with restaurants to make smart, non-intrusive improvements that can reduce their carbon impact. Many of these changes end up saving the restaurants money on utility bills.

Ingredients

Sixty to seventy percent of a restaurant’s footprint typically comes from the food itself. We advise restaurants on how to think about minimizing these emissions through tools such as vendor selection, menu design, and portion control.

carbon credits

Even the most efficient restaurants still have a carbon footprint. ZeroFoodprint restaurants support a number of food-related carbon-reduction projects around the world to offset their remaining emissions.